Jun 11, 2012

Breakfast Potatoes

In states, my favorite filling breakfast is a Toast with Scrambled Egg and side of Homemade potatoes. When I was working in Dallas Downtown, there is a small family owned breakfast place where they serve this simple breakfast and their homemade potatoes are the best. One day I have reached office very early and when I ordered my routine breakfast, they are still preparing the homemade potatoes and I get to witness the secret chef preparation of these Potatoes. Here is the recipe, Enjoy!

Wash the potatoes thoroughly and pat them dry. The potatoes tastes good with the skin in this recipe. So you can leave the skin or peel it roughly leaving some skin.

Dice them and make them into cubes. Boil 2 cups of water and add the diced potatoes and cook for 10 min. Until the potatoes will be soft but not mushy. Drain and run under cold water, and keep it aside.

Take a non-stick pan and add the oil. Add chopped onion and green chili. Add Potato cubes and give them a stir on high heat. Add salt and black pepper and stir fry. Now add Paprika and that gives your potatoes a nice color. Mix it gently so that the potatoes can be coated with Paprika. Top with some dry basil and turn off the heat. Serve hot with your Toast.

Tips:

I highly recommend to leave the potato skin in this recipe. That also makes your potato hold together when it gets boiled.

Red Potatoes are good for this recipe as we are using the skin

or Russet Potatoes are also good. They are firm than normal potatoes, as we boil the potatoes these will be good in this recipe.